Quick Easy Carrot Cake (Print Version)
# Ingredients:
→ Carrot Cake Mix
01 -
Half a cup brown sugar
02 -
Half a cup white sugar
03 -
Quarter teaspoon nutmeg, ground
04 -
One and a quarter cups plain flour
05 -
One teaspoon cinnamon
06 -
One teaspoon baking soda
07 -
Tiny bit of salt
08 -
Two large eggs at room temperature
09 -
Three-quarters of a cup of vegetable oil
10 -
One teaspoon vanilla
11 -
One and a half cups grated carrots, peeled
12 -
Four ounces of drained crushed pineapple from a can
13 -
A half-cup of toasted, chopped walnuts
→ Cheesecake Blend
14 -
Sixteen ounces softened cream cheese
15 -
Two-thirds cup of white sugar
16 -
A tablespoon of regular flour
17 -
Three large eggs at room temperature
18 -
One and a half teaspoons of vanilla
→ Frosting
19 -
Two tablespoons softened butter
20 -
One and two-thirds cups powdered sugar
21 -
Pinch of salt
22 -
Two ounces softened cream cheese
23 -
One teaspoon reserved juice from the pineapple
24 -
One teaspoon vanilla
# Instructions:
01 -
Switch the oven to 350°F and get it preheating. Spray a 9-inch springform pan with non-stick spray. Put it off to the side.
02 -
Start with the flour, sodium bicarbonate, cinnamon, nutmeg, and salt. Put them all together in a big bowl and give them a thorough mix. Keep it aside for now.
03 -
In another bowl, whisk eggs, oil, the two sugars, and vanilla until smooth and well-blended. Gradually add this mix to the dry stuff and gently stir just till it’s combined.
04 -
Carefully stir in the shredded carrots, crushed pineapple, and walnuts. Mix just until they’re combined. Put it aside.
05 -
Start with softened cream cheese in a big bowl. In another one, whisk together the flour and sugar, then combine that with the cream cheese until lump-free. Add the vanilla and whisk in the eggs one by one until creamy.
06 -
Pour two-thirds of the carrot cake mixture into the pan and smooth it out. Add a third of the cheesecake mix on top, without spreading it around. Follow with the rest of the carrot mix, and finally, the last of the cheesecake mix to cover it completely.
07 -
Pop the pan into the oven and bake for about 60 to 65 minutes. It should be mostly firm with a little wiggle in the center. Let it sit and cool an hour before refrigerating overnight so it sets properly.
08 -
Beat cream cheese, butter, vanilla, the reserved pineapple juice, powdered sugar, and salt until smooth and spreadable. Once the cake’s chilled, cover it evenly with the frosting and keep it cool until serving time.
09 -
Take the chilled cake out of the pan. Slice it up and dig in!
# Notes:
01 -
Make sure to drain the pineapple really well so the cake doesn’t end up too wet.